That's what this girl's made of…

Chocolate Crack: S’mores Style

All I could think about when I was making these was the incredibly quotable flick, Mean Girls.

Crack. (click on image for Source)

But I’ll be honest, this crack would definitely crack Regina George. And Gretchen Weiners.

After our amazing dinner date at Mellow Mushroom last night, we figured it was time to whip up some dessert. While I used a few different recipes online to remind me how to make this, I also used years of watching my mom make these delicious desserts. I’ve heard it called all sorts of different names. Sugar Bark. Chocolate Crack. Salty Sweet. Crackle. But whatever you call it, it’s addictive. And too easy to make. If you need an easy-to-make food for a crowd you’re trying to please, GO FOR IT!

What you need is:

Aluminum foil

a tall pan (some people call them jelly roll pans? But I’ve never even seen a jelly roll, so I just called it the tall pan.)

1 cup dark brown sugar (packed)

1 cup unsalted butter (2 sticks)

1 sleeve of salted saltines (like, 40-50 saltine crackers)

1 12 oz package of semi-sweet chocolate, dark chocolate, I bet even white chocolate would work

Vanilla extract

Some baby marshmallows

Step 1

My saltines were not green. But my lighting was awful, as these were being made at 10 pm.

Preheat the oven to 350 degrees. Line your so called “Jelly roll” pan with the saltine crackers (pack tight, no spaces) and make SURE you don’t have more than one solid row of crackers. If there’s space on the edges, break the saltines to fit the gaps. And then, eat the extra saltine bits. Yum.

Step 2

Butter me up.

Take the butter. Put it in a medium sauce pan. Melt it at a medium heat. Don’t burn it. Easiest step ever.

Step 3

Looking sweet

Add the cup of dark brown sugar and a dash of vanilla extract (about a teaspoon, maybe a teensy bit more, we just eyed it) to the melted butter in the pan. Stir it at a medium heat until the mixture is a uniform rich brown. This will look divine, smell like warm caramel, and you may be tempted to eat it straight from here. Don’t, you’ll burn your mouth and ruin your dessert.

Step 4

(no picture, sorry, so here’s a picture of a jelly roll)

That's a lot of pan for a little jelly roll. (Click image for Source)

Pour the butter sugar vanilla mixture on the crackers, and toss that in the (preheated) oven. Watch it carefully, and when the mixture starts to bubble, take it out.

Step 5

Chocolatey goodness

Sprinkle the chocolate on top of the bubbling sugar crackers. You can let the heat melt it, but I like to take a spatula and spread the chocolate for a more even coating.

Step 6

Rockiest road = marshmallows

We forgot to get the marshmallows, but had marshmallow fluff, so we plopped it all around. However, I always recommend using marshmallows, and sprinkling them around. The fluff’s hard to work with (but, if you’re into getting more on the spoon and your fingers…. by all means.) Put the pan in the fridge and wait it out. I’d say at least 2-3 hours, or overnight.

Step 7

Get it OUT OF MY HOUSE!

After refrigerating for a few hours (or overnight, just to be safe), crack the bark up (the foil normally comes off very easily but sometimes you have to pull a bit) into little bite sized treats. Try a piece. Then get it as far away from you as possible lest you eat the entire thing.
Voila! I promise, this will go so fast at your next potluck you’ll wonder if you accidentally forgot to bring something.

Ok, now that I’m salivating over crack, I better eat some legitimate breakfast food. A girl can’t live on chocolate, sugar, butter, and saltines alone.

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My name's Jordan, and I'm a 20-something Philly girl with a passion for good eats, group fitness, and, of course, craft beers. Fond of any of those three? Then you should be in good company, here.
If you'd like to email me, my address is foodsweatandbeers@gmail.com